Prepare White Beans:
In 4-quart saucepan, place beans and enough water to cover by 2 inches; heat to boiling over high heat. Remove saucepan from heat; set aside 40 minutes to soften beans. Drain. (Or, if you prefer, soak beans overnight in cold water. Drain.)

Meanwhile, prepare Lamb Shanks:
Pat shanks dry with paper towels: sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. In 8-quart Dutch oven, heat oil over medium-high heat until very hot but not smoking. Add shanks, in batches, and cook 12 to 15 minutes, turning to brown all sides. Transfer shanks to large bowl as they brown. If necessary, reduce heat to medium before adding second batch of shanks to prevent overbrowning.

After 1 hour, turn shanks over; replace cover. Bake shanks and endive 1 hour or until meat is fork-tender and easily separates from bone and endive is very tender and bottoms begin to brown.

When shanks are done, transfer to large bowl. Skim and discard fat from liquid. Remove and discard rosemary. To serve, onto each of 8 large dinner plates, spoon some beans and cooking liquid; top with a lamb shank and 2 endive halves. Garnish with a rosemary sprig.

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